Easy Gluten-free Bread Flour Blend
I have been working to provide my readers and customers with some flour blend recipes so they can enjoy high-quality, home-cooked, gluten-free baked goods. I have been trying to come up with some flour blends that are easy to make, take few ingredients, and are delicious as well.
Find recipes in the Bread Tab. It's easy to multiply the recipe to make a big batch if you measure by weight. This blend has a high concentration of whole grains. If you would like a whiter flour, you can use these same ingredients to make my Rustic White Bread Flour Blend. Or, of course, you can make your own bread blend!
I use Bob's Red Mill gluten-free flours for my breads. They are easy to find here in Portland, Oregon. However, I chose this group of flours because they should be easy to find and inexpensive in many parts of the world. If you try this blend with other brands of flour, please let me know how it works for you!
Makes 450g Bread Flour
Blend together thoroughly:
180g sorghum flour
90g millet flour
90g potato starch
90g tapioca flour
Leave separate to blend with the liquid as indicated in the recipe:
30g whole psyllium husk
-OR-
20g Finely Ground Psyllium Husk
For freshness, I grind my own psyllium husk in a coffee grinder for 7 seconds.
What I do with my flour blends is make a large batch of 10x or 20x a single recipe and store it in a food bin, which I label with the flour blend type. I buy my food bins at a local Portland restaurant supply store, Rose's Equipment. You can also buy these online at Amazon (be sure to also order the lid).
Once the blend is mixed thoroughly, I scoop out how much I need per recipe and measure by weight (135g per cup). This makes cooking gluten free so much faster when I don't have to weigh each type of flour for every recipe!
I use Bob's Red Mill gluten-free flours for my breads. They are easy to find here in Portland, Oregon. However, I chose this group of flours because they should be easy to find and inexpensive in many parts of the world. If you try this blend with other brands of flour, please let me know how it works for you!
Easy Gluten-free Bread Flour Blend
Makes 450g Bread Flour
Blend together thoroughly:
180g sorghum flour
90g millet flour
90g potato starch
90g tapioca flour
Leave separate to blend with the liquid as indicated in the recipe:
30g whole psyllium husk
-OR-
20g Finely Ground Psyllium Husk
For freshness, I grind my own psyllium husk in a coffee grinder for 7 seconds.
What I do with my flour blends is make a large batch of 10x or 20x a single recipe and store it in a food bin, which I label with the flour blend type. I buy my food bins at a local Portland restaurant supply store, Rose's Equipment. You can also buy these online at Amazon (be sure to also order the lid).
Once the blend is mixed thoroughly, I scoop out how much I need per recipe and measure by weight (135g per cup). This makes cooking gluten free so much faster when I don't have to weigh each type of flour for every recipe!
Comments
Hi Gina, I am just getting into GF flour blends, and also been researching alternatives to xantham gum. I found that you use psyillium, Yay!, and also found out some are using Glucomannon (konjac root) I have both and will be experimenting.
Now, a question, I have all of the flours except millet, can I use brown rice in place of that, until my millet arrives? Thanks so much!! Kat
For the bread flour blend, I do not recommend substituting anything with brown rice flour, or any kind of rice flour. I have not had success any time I've tried to incorporate a little rice flour into this blend. It's just too heavy. What I would do if I didn't have millet is try just using more potato and tapioca flours, in equal weights, and omit the millet. Just a caution that I've not tried the blend this way and so I don't know exactly how well it will work. My flour blends are kind of touchy - sometimes I'll change the proportions slightly and it doesn't work as well. There seems to be a pretty delicate balancing act going on with the textures of the flours. If you want to try a different flour blend that doesn't involve millet, I do have one that uses teff flour instead. You can find that blend in the Vegan Teff Sandwich Bread recipe: http://glutenfreegourmand.blogspot.com/2015/09/vegan-teff-sandwich-bread-recipe.html
I will purchase some millet then, as you are so knowlegeable, I trust your answer. And I have been using the Glucomannon (Konjac root), You can use it straight across for xantham gum. It is very versatile fiber, completely and very quickly dissolves in water. And it is non-ionic, so it is stable with salt in recipes. Try it and thanks sooo much for your awesome site!!
I don't have any recipes on here that call for a stiff starter - I have used one in the past but it was tricky to maintain. But yes, if you are using a starter with a different hydration level than the recipe, you can just adjust accordingly, but it takes some calculation. Keep in mind that the you have to adjust the amount of flour in the recipe as well as the water. The weight amount of starter may also change. You will have to do some experimenting, I think, before you get everything working together right.
And brown rice flour with sorghum for wholegrain blend?
&
Can the starter be made the traditional way without following ur double bag method?
I tried making a traditional starter. I did get it to bubble and rise, but I could not get the bread to be sour. So, if sourness isn't important, or if you have better luck than I do, the traditional method of making a starter could be really fun! I've stuck with my three-day method because you get a usable starter in so much less time, and it uses much less flour. People have certainly had success with other methods, though.
Gluten Free Food
also would the ratio of yeast be different in case of using fresh yeast??
Thanks
There is a conversion for fresh yeast. I have never used it but the typical conversion is where I call for one teaspoon dry yeast, you would use 1/2-1/3 block fresh yeast. But if there is a conversion from your yeast manufacturer that is going to be the most accurate.
I already make a bread with some of the items above, but really want to expand my range, and was wondering if you could help me get a flour mix similar to the one you have posted, with the ingredients I have?
It will be a great help as things are soooo expensive here, that just 500g of psyllium is nearly 70 USD. I cannot afford to try many times. It has to be as minimum as possible. Our inflation in the country has gone up by 25% in 3 months and we are struggling, and making and selling breads is my only means of making any money.
I have another blog post that deals with making your own flour blend, available here: https://glutenfreegourmand.blogspot.com/2013/02/Make-your-own-gluten-free-bread-flour.html
I still don't use a lot of rice to make bread, but other recipe developers have had more success with it, and I've noticed that their bread recipes require less psyllium than mine, so that might be of interest to you. I understand the need to economize on ingredients that are very expensive, especially for retail/commercial purposes. If you have access to other binders such as gums or eggs that might help you reduce the amount of psyllium you need.
I am not familiar with most of the flours that you have available, so I'm not sure if I can help further. One think I've heard is that oat flour can sub for sorghum flour, but I have not tried it in this flour blend. If you can't get potato starch just use tapioca flour/starch for all your starches. We're all just using what we have on hand after all. I hope that helps a little.